The so-called "refined" (refining), that is no way to squeeze through a physical nature, instead of using chemicals extracted from the wording referred to either Refined (refined over), olive harvesters Pomace (Marc) or Pure Olive Oil (pure grade olive oil) belong to which, when squeezed into second after the olives, which can be difficult olive harvesters to squeeze the oil component, which we referred to as pomace under the circumstances, olive harvesters is known as one of the modern oil industry's great Achievements - "refined" to chemical solvents to extract vegetable oil, then through olive harvesters high temperature treatment from 240 to 260 degrees Celsius, and in addition to color (Bleach), in addition to taste (Deodorize) after these oils will become olive harvesters crystal clear, pale, tasteless , free of impurities, this process is called "refined." Of course, in order to allow fragrant olive oil olives, most manufacturers will blend a little cold-pressed olive oil naturally low in the meantime, it looks or smells like "natural" state.
3 automatic bread maker is also OK: General toaster during baking stage, the pot temperature of about 160 degrees C or so, so IDUNN olive oil are very carefully selected appropriate.
Extra virgin olive oil, also known as natural olive oil. It is taken directly from fresh olive fruit extract mechanical cold pressing method, filtered to remove foreign matter, such as processing olive harvesters oil obtained after juice processing entirely without chemical treatment. Such olive oil has a unique flavor, golden yellow, rich taste. And acidic liquids according to their different values are divided into three levels: one, extra virgin olive oil (Extra Virgin), the highest level of olive oil, artificial removal of the fruit must be picked from the olive tree after 24 within hours of cleaning, drying, and then break the fruit, squeezed, filtered clean, completely without any chemical composition and the use of any chemical means, and the whole process must be carried out within 30 degrees Celsius cold temperature. olive harvesters European Organization regulations, peroxide value extra virgin olive oil must be below 10%, the acidity is between 0.1 to 1.0%. At this point the best flavor of olive oil, fatty acids, polyphenols and nutrients are most abundant, is the top olive oil diners in mind. Smoke point of about 190 to 204 degrees Celsius. Second, the quality (fine) virgin olive oil (Fine Virgin), the acid value is slightly higher than the extra virgin olive oil, but not more than 2%, its pure taste, aroma, showing fruit. Suitable for general cooking. Third, ordinary virgin olive oil (Ordinary Virgin), pure taste, aroma, acidity value does not exceed 3.3% (acid value exceeds 3.3% of extra virgin olive oil is generally not suitable for direct consumption, to be refined).
Grade suffice? Refined olive oil, or "secondary oil". "For years, people have been using mechanical methods directly with olive fruit oil, olive oil squeeze this approach, the best quality, but low yield, generally every 4.5 kg to squeeze one kilogram olive harvesters of olive oil, so the price is more expensive. extra virgin olive oil over the first pass still contains a lot of residue in the net is not virgin olive oil in order to fully utilize these resources, since 1993, Spain has passed using dissolved in olive oil extracted from oil residue. Such "secondary oil" acidic values olive harvesters generally above 4%, the color is more turbid, generally not directly edible, although the quality is less than virgin oil, but the taste is good, the price cheaper, can be used as cooking "second oil" is divided into two levels: first, ordinary olive oil (Olive Oil) refined oil with a certain percentage (usually 10% -30%) of virgin oils mixed to. reconcile the taste and color, its acidity values generally below 1.5%, showed a clear pale golden yellow. on non-oil-producing supermarket shelves stocked most of these olive Second, refined olive oil (Refined Olive-Pomace oil), extracted from the soapstock by the dissolution method and the refined olive oil is obtained, which oil retaining its original chemical structure. may be mixed with a proportion of virgin olive oil, the acid value is generally olive harvesters 1.5% less. Such olive residue containing suspected carcinogen benzopyrene, Spain is now disabled.
English marked reduction of oil packing list below grade difference of olive oil, people can control the oil on the package labeling to distinguish between good and bad grades of olive oil: one, only three grades of olive oil: virgin olive oil, refined olive oil, olive residue. Extra virgin olive oil (Extra olive harvesters Virgin or Virgin Olive Oil) is commonly known as cold-pressed olive oil. Do not use chemical means, and the use of physical means to a temperature less than 40 oil, oil of acid value of less than 3.3%. Refined Olive Oil (Refined Olive Oil) by chemical methods, the olive oil to a high temperature, in addition to color, odor of the refining process to remove impurities. Although olive harvesters the acid value of less than 1%, but in order to correct the undesirable flavor, olive harvesters used to process a variety of chemical processes, are poor nutrition olive oil. Olive residue (Pomace Oil) first (virgin) olive oil press the rest of the olive residue, and then subjected olive harvesters to chemical solvents (usually hexane) extraction of the resulting oil, acid value of less than 1%. This compression method are chemically, usually have to go through a refining process to remove chemical solvents after eating.
Chemically acetone or methanol to oil extracted, plus 180 to 230 degrees Celsius temperature deodorant, poor in nutrients, but less pungent taste and low in calories.
4 Pomace Olive Oil or Marc Olive Oil or Sansa Olive Oil olive residue oil, olive or nut oil, olive meal: the use of olive residue had been squeezed, with olive stone and water, refined vegetable oil residue by the system, is a level minimum number of olive oil, it is not entirely made of olive oil from the pulp product. Color closest Pure Olive Oil, price is only less than half of Extra Virgin Olive Oil, olive oil is often purported vendors sell. After the result of detection of the carcinogenic substances containing olive harvesters hydrocarbons Benzopyrene be off the shelf.
20% Virgin Olive Oil (extra virgin olive oil) plus 80% LAMPANTE (ultra pure refined olive oil) mixed products.
# 1 teddy on 2013/03/03 16:03
idunn at 2013/03/04 15:38 Reply # 2 Pedro Chen at 2013/08/27 23:06 Will bake bread using olive oil security issues: There are some European breads, such as Focaccia or Ciabatta, more or dough recipe little will add olive oil, but its low smoke point, but baking bread generally requires more than 200 degrees C, so that there will be problems if eaten bread? Thank you Hello: We recommend extra virgin cold-pressed olive oil, all oil through idunn team conducted experiments to test, smoke point of 210 to 230 degrees C, 200 degrees C so the toast is safe. International Olive Oil Council had also indicated that extra virgin olive oil (cold pressed extra virgin olive oil) suitable fry cook fried Oh. For your reference. Thanks to comment. idunn idunn at 2013/08/30 02:33 Reply # 3 Pedro Chen at 2013/09/04 23:16
Hello, thank you for your reply, which I can rest assured that a large baked specially baked! I might put a link to your article on this http://dried-persimmons.com/2013/09/% e6% a9% 84% e6% ac% 96% e6% b2% b9% e7% 94% a8 % e6% 96% bc% e9% ba% b5% e5% 8c% 85% e7% 83% 98% e7% 84% 99% e7% 9a% 84% e5% ae% 89% e5% 85% a8% e6 % 80% a7 /, share your articles. # 4 wonderful sauce on 2013/11/03 23:18 OK, right hello to your Oil:??? This oil is not only through the Ministry of Health, Welfare and sampling qualified, more oleic acid (free acidity) olive harvesters test is 0.28%, in line with European for EVOO (EXTRA VIRGIN OLIVE OIL) standards. olive harvesters Is the real EVOO, used all know fruity. Thanks to comment. idunn
idunn at 2013/11/09 02:21 Reply # 6 Jeffrey Wu oleic acid test on 2013/11/08 10:54 Hello would like to ask this oil [PONS Pang Shi] Extra virgin olive oil cold yet ? About how much is it? Thank you Hello: olive harvesters This oil is not only through the Ministry of Health, Welfare and sampling qualified, more oleic acid (free acidity) test is 0.28%, in line with European standards for EVOO (EXTRA VIRGIN OLIVE OIL) is. Thanks to comment. olive harvesters idunn idunn at 2013/11/09 02:21 Reply # 7 cihserene on 2013/11/10 18:24
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